[What Should I Eat Today?] From Kim Ga-yeon's Stir-Fried Anchovies to Manmulsang Gamjatang and Chili Syrup: Super-Easy Recipes That Rival Baek Jong-won's
If you are wondering what to eat for dinner tonight, try the chili syrup stir-fried anchovies and gamjatang introduced by Kim Ga-yeon on TV Chosun's "Salim 9-dan-ui Manmulsang." These highly recommended, super-easy recipes are as simple to make at home as Baek Jong-won's recipes.
▲ Kim Ga-yeon's stir-fried anchovies (Source: Screenshot from TV Chosun's "Salim 9-dan Manmulsang") How to Make Kim Ga-yeon's Delicious Stir-Fried Anchovies from Manmulsang
1. Stir-fry the anchovies until their bodies turn white to remove the odor.
2. In an unheated pan, combine some prepared chili syrup with 1 spoonful of red pepper powder, 2 spoonfuls of cooking oil, 3 spoonfuls of gochujang, 1 spoonful of sesame oil, 1/2 spoonful of soy sauce, 1/3 spoonful of minced garlic, and 3 spoonfuls of chili syrup.
3. Bring the seasoning mixture to a boil. Once it boils, turn off the heat, add the anchovies, and mix well so they absorb the seasoning.
4. Once the anchovies have absorbed some of the seasoning, turn the heat back on and stir-fry them briefly.
5. Turn off the heat, then toss in 1 1/2 spoonfuls of sesame oil, 3 spoonfuls of whole sesame seeds, and 1 1/2 spoonfuls of oligosaccharide syrup to finish Kim Ga-yeon's stir-fried anchovies.
▲ Kim Ga-yeon's chili syrup (Source: Screenshot from TV Chosun's "Salim 9-dan Manmulsang") Manmulsang Recipe: How to Make Kim Ga-yeon's Chili Syrup
Kim Ga-yeon's chili syrup is easy to make. Slice green chili peppers, red chili peppers, and Cheongyang chili peppers in a 3:3:1 ratio. Mix them with sugar at a 1:1 ratio, place the mixture in a container, and leave it at room temperature. Once liquid collects, close the lid and refrigerate.
▲ Kim Ga-yeon's gamjatang (Source: Screenshot from TV Chosun's "Salim 9-dan Manmulsang") Manmulsang Recipe: How to Make Kim Ga-yeon's Delicious Gamjatang
Ingredients: pork backbones, doenjang, potatoes, water, makgeolli, cooking wine, young napa cabbage, minced garlic, red pepper powder, ginger, anchovy fish sauce, sesame oil
1. Add 5 cups of warm water, 2 cups of makgeolli, and 4 spoonfuls of doenjang to a pot and stir to dissolve. Marinate the pork backbones in the mixture for 40 minutes.
2. Rinse the pork backbones under running water after the blood has been drawn out.
3. In another pot, bring 2.5 L of water, 6 spoonfuls of doenjang, and 4 spoonfuls of cooking wine to a boil, stirring well to dissolve.
4. Once it reaches a rolling boil, add the prepared pork backbones and potatoes and boil for about 40 minutes.
5. Prepare boiled young napa cabbage, then make a seasoning paste with 3 spoonfuls of red pepper powder, 7 1/2 spoonfuls of minced garlic, 3 spoonfuls of doenjang, 2 1/2 spoonfuls of ginger, and 3 spoonfuls of anchovy fish sauce.
6. Stir the prepared seasoning paste into the boiling gamjatang, add green chili peppers, red chili peppers, and Cheongyang chili peppers, then boil for another 20 minutes.
7. Sprinkle with perilla seed powder and green onions to finish Kim Ga-yeon's gamjatang.
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